Nothing screams family time like spending an afternoon making cookies and memories in the kitchen with the kids or loved ones. Technology is limited in our house. Social interactions of all kinds are what’s encouraged. Sometimes impromptu cooking making sessions are just what the doctor ordered if someone is feeling blue or under the weather. Baking really does bring people together.
Keep simple ingredients in the pantry and you will be able to whip up a basic batch of cookies any time. Add-in’s to a basic recipe allow the baker to put their own spin on the cookies. Like adding m&m’s, nuts or leftover cut up holiday chocolate.
The first time we made these cookies the kids asked if they could dump in some cinnamon. Always up for a little experimenting I said why not. This idea worked and we changed up the recipe to include cinnamon. Having fun cooking in the kitchen, talking about life, laughing and creating lasting memories is what baking is all about.
Note: since originally posting this recipe, Bakers Chocolate Squares has changed their individual chocolate bar sizing. Where as 1 Bakers chocolate bar used to = 1 ounce, now it’s 4 bars = 1 ounce.
We hope you enjoy these cookies as much as we do.
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ¼ tsp salt
- 1 cup butter + ¼ cup butter
- 1 cup sugar
- 1 egg, large
- 1 tbsp vanilla extract
- 20 bars Bakers Chocolate (4 bars = 1 ounce)
- ½ tsp peppermint extract
- 1 tsp cinnamon
- ½ cup sugar, sanding sugar or crushed candy canes
- Preheat oven to 350F, with racks in upper and lower thirds.
- In a bowl mix together flour, cocoa powder, cinnamon and salt. Set aside. In a larger bowl, using an electric mixer, beat 1 cup each of butter and sugar on medium high until light and fluffy. Add egg and vanilla mixing well. With mixer on low slowly add in flour mixture and beat to combine.
- Place ½ cup sugar, sanding sugar or crushed candy canes on a plate. Roll your cookie dough into 1 inch balls and then roll them in sugar to coat. Place balls 1 inch apart on parchment lined baking sheets. Bake 4 minutes then remove sheets from oven and with a melon baller or under side of a round ½ teaspoon make an indentation in the centre of each cookie.
- Put cookies back in oven and bake until they are set but still look moist (another 4 minutes). Let cool on wire racks.
- In a microwaveable bowl microwave your chocolate and ¼ cup butter in 10 second increments, stirring each time until melted. Stir in peppermint extract. Let cool until thickened. At this point you can either spoon the chocolate into the cookie indentations or put the chocolate into a plastic locking bag, snip hole in one corner and pipe chocolate into indentations.
- Should last up to a week in an airtight container and makes approximately 4 dozen.